Carrot Torta is a simple recipe that will be a huge it at your next family get-together! If you’re anything like me, though, it won’t all make it there because it is so phenomenal that I can’t resist “sampling” as often as possible.
1 lb. Carrots
1 Small can Nestle Media Crema (Table Cream)
3 Eggs Beaten
1 Stick Butter (melted)
1 ½ Cups Brick Cheese (crumbled)
½ Cup Sugar
1 Cup Raisins
1 Tsp Baking Powder
¼ Cup Bacardi Rum
1 Tbsp Flour
2 Cups Pound Cake Crumbled
1 Cup Pound Cake Crumbled
2 Tbsp Butter Melted
Peel and shred/chop carrots until very fine.
Add the next 9 ingredients and
mix well in bowl. Add pound cake and mix gently
Pour mixture in a well greased 2 quart, 8 x 11.5 in pan.
Mix the pound cake in a
mixing bowl with the melted butter and sprinkle over the mixture. Bake at 375 degrees for 35-45 minutes or until brown.
Serve warm as a side dish or dessert.
This recipe is a real “crowd pleaser!” It transports well, tastes great warm or at room temperature, and will always impress the most experienced chef’s.
“There is nothing better than biting into a delicious piece of Zucchini Chocolate Cake! That’s a fact…”
1 hour 15 mins
½ cup oil
¼ cup margarine
1 ¾ cup sugar
1 Tsp vanilla
2 ½ cups flour
½ cup sour milk
4 Tbls cocoa
1 Tsp soda
½ Tsp cinnamon
½ Tsp salt
2 cups grated zucchini
2 Tbsp Brown sugar
2 Tbsp Sugar
1 cup (6oz.) chocolate chips
Combine first 4 ingredients and mix well in
mixing bowl. Add the vanilla, flour, sour milk, cocoa, cinnamon, and salt them mix well.
Add zucchini and mix
Pour into floured and greased nonstick pans.
Mix brown and white sugars and sprinkle over the top.
Sprinkle chocolate chips over all.
Bake at 350 degee for 40-50 minutes or until you can insert a toothpick into the middle of the cake and it comes out clean.